Spinach and Artichoke Dip with Greek Yogurt
– makes about 3 cups –
1/3 cup of olive oil
10 ounces of spinach, large stems removed
6 cloves of garlic, peeled and crushed
1 6 1/2 ounce jar of marinated artichokes, drained
1/2 cup of Greek yogurt
1 teaspoon of lemon juice
1. Heat olive oil on medium-low heat, then add spinach. Add a good pinch of salt and stir often until the spinach wilts down. Let it cook till it becomes glossy, limp, and feathery in texture.
2. Add the garlic and cook another minute or two, just until the raw taste is cooked out. Then add the artichokes to heat them through, which allows their brine to easily mix with the olive oil.
3. Transfer the mixture to a food processor and add the yogurt and lemon juice. Pulse six to nine times or until just combined. Add additional salt and lemon juice if need be, then serve immediately or at room temperature.